Ingredients with Measurements:
- 1 pound of knakworst sausages, sliced
- 1 can of sauerkraut, drained and rinsed
- 1 onion, chopped
- 1 tablespoon of olive oil
- 1 teaspoon of caraway seeds
- 1 teaspoon of paprika
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 cup of sour cream
- 1/2 cup of grated cheddar cheese
- 1/4 cup of breadcrumbs
Special equipment needed:
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the sliced knakworst sausages to the skillet and cook until browned, about 5 minutes.
4. Stir in the sauerkraut, caraway seeds, paprika, salt, and black pepper. Cook for another 5 minutes, stirring occasionally.
5. Transfer the mixture to a 9x13 inch baking dish.
6. In a small bowl, mix together the sour cream and grated cheddar cheese. Spread the mixture over the top of the sauerkraut and sausage mixture.
7. Sprinkle the breadcrumbs over the top of the cheese mixture.
8. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is heated through.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 360
Fat: 27g
Carbohydrates: 10g
Protein: 18g
Sodium: 1050mg
Substitutions for ingredients:
- You can use any type of sausage in place of the knakworst sausages.
- If you don't have caraway seeds, you can use fennel seeds or omit them altogether.
- You can use any type of cheese in place of the cheddar cheese.
Variations:
- Add diced potatoes to the sauerkraut and sausage mixture for a heartier casserole.
- Use different spices to change the flavor profile, such as cumin or chili powder.
- Add diced apples to the sauerkraut and sausage mixture for a sweet and savory twist.
Tips and tricks:
- Make sure to drain and rinse the sauerkraut before using it in the casserole to remove any excess brine.
- You can prepare the casserole ahead of time and refrigerate it until ready to bake.
- Serve the casserole with a dollop of sour cream on top for added creaminess.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the casserole in the microwave or oven until heated through.
Presentation ideas:
Serve the casserole in individual ramekins for a more elegant presentation.
Garnishes:
Garnish with chopped fresh parsley or chives for a pop of color.
Pairings:
Serve the casserole with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Mashed potatoes
- Green beans
Troubleshooting advice:
- If the casserole is too dry, add a splash of chicken broth or water to the sauerkraut and sausage mixture before baking.
- If the top of the casserole is not browning, broil it for a few minutes at the end of the cooking time.
Food safety advice:
Make sure to cook the sausages to an internal temperature of 160°F to ensure they are fully cooked.
Food history:
Sauerkraut is a traditional German dish made from fermented cabbage. It has been a staple in German cuisine for centuries and is often served with sausages.
Flavor profiles:
This casserole has a savory and slightly tangy flavor from the sauerkraut, with a hint of smokiness from the paprika and caraway seeds.
Serving suggestions:
Serve the casserole with a cold beer or a glass of white wine for a classic German meal.
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Region: Dutch